When making bread, we often encounter many problems that the state of bread is not ideal. For example, the bread is too small or too big, the skin color is too light or too deep, the skin has bubbles, the skin is too thick, the inside of the bread is dark and dull, the internal particles are thick, the fermentation is not easy to expand, the fermentation is too fast, the texture is poor, the flavor and taste are poor, and the storage is poor. So, how can we avoid these problems and make good bread?

I'm used to eating the bread in the shop and always want to try it myself, but it happens frequently?

Understanding baking theory is a good foundation, but if you really want to master all kinds of practical baking skills, you still have to find the problems through various failure cases in practice and then find the answers.

1, dough mixing

Mixing dough can be said to be the most critical step in the whole bread making process. In addition to simply mixing all the raw materials, the dough should be repeatedly kneaded on the chopping board or operating table to make it sticky and elastic until a small piece of dough can be opened by hand to form a film.

If you don't want to rub it by hand, you can also use a chef machine or a bread machine instead.

2. Primary fermentation

Put the kneaded dough into a fermentation bowl and cover it with plastic wrap to prevent the dough surface from drying out during fermentation. Placing the bowl in the environment of 30~40℃ is most beneficial to yeast activity. When the dough is fermented to 2~3 times the size. If the fermentation fails, it may be that the ambient temperature is not suitable, or the activity of yeast itself is insufficient.

As long as the water temperature is slightly higher than the body temperature, if it is too high, the yeast will be scalded to death; If it is too low, the yeast activity will be insufficient and the fermentation time will be prolonged.

3. Waste gas

In a fermentation process, you can also exhaust the bread every 30 minutes or so and turn the dough once. This will not only make the bubbles in the dough finer, but also stimulate the gluten and make it stronger. The entry of fresh air can also further promote fermentation activities. After the dough is completely fermented to 2~3 times its original size, take it out and exhaust it again before cutting.

4. Slice and knead round

Cut the fermented and vented dough into the required size and quantity with a scraper. Gently press each piece of cut dough into a cake to discharge excess gas, then fold the periphery of the cake in half to the middle, pinch the seam in the middle, turn the dough over so that the seam faces down, and pull the dough together from top to bottom with both hands to form a ball until the surface is tight.

5. Relax

The dough after rounding will become tight, which is not conducive to molding. It needs to be relaxed for a period of time to soften the dough before molding.

7. Secondary fermentation (final fermentation)

After setting, it needs to be fermented again, usually for the last time, so that the dough expands again to 1.5~2 times. The fermentation conditions vary with the kind of bread, usually at 32~38℃ for about 65438 0 hours. Excessive fermentation will cause the dough to shrink, so be sure to observe the state of the dough.

8. Cut the bag, brush the noodles and sprinkle sugar.

Cutting bags: not a necessary step, it has two main purposes:

(1) In order to control the appearance of bread surface cracks after baking;

(2) In order to give bread a unique appearance.

Brush surface: It is not a necessary step to make the surface of baked bread more shiny, just like cutting bread. Water, egg liquid, butter, flour and heavy cream can all be used as brush materials, and the skin effects brushed with them have their own characteristics.

Sprinkle sugar: the baked bread will have a burnt taste on the surface.

9. baking

Be sure to preheat the oven before baking!

Moreover, because the internal temperature of the oven drops 14~28℃ every time it is turned on, it needs to be heated 14~28℃ when preheating.

When you are not sure whether the bread is baked well, you can insert the speed reading thermometer into the bread. If the central temperature reaches 93℃~ 100℃, it means You're screwed..

10, cooling

When the bread is cooled, the excess water will evaporate, the protein will solidify, the internal structure will become stable, and the internal water will be redistributed, so that the skin that was simply baked will be softer. If it is left in the air for too long, the skin will dry again.

Before the bread is demoulded, it is usually necessary to shake the baking tray, which mainly has the following functions:

& gt Shaking the baking tray helps to expel the hot air, and the bread will not shrink during cooling.

& gt Prevent the bread from sticking to the baking tray and shake off the residue.

Summarize; At home, I will make some bread myself. There are no additives in it, and it tastes sweet and soft, which is better than the bread sold outside.